Introduction

This Chocolate Olive Oil Cake offers a rich, moist texture with a deep chocolate flavor enhanced by the smoothness of olive oil. It’s simple to make and delivers an elegant dessert perfect for any occasion.

Chocolate Olive Oil Cake Recipe - Recipe Image

Ingredients

1 3/4 cups (210g) King Arthur Unbleached Cake Flour
1 cup (198g) granulated sugar
2 tablespoons (11g) black cocoa, sifted if lumpy
2 tablespoons (11g) unsweetened cocoa, Dutch-process or natural, sifted if lumpy
1/2 teaspoon table salt
3/4 teaspoon baking soda
1 teaspoon King Arthur Pure Vanilla Extract
1 tablespoon (14g) cider vinegar or white vinegar
3/4 cup (150g) extra-virgin olive oil
2/3 cup (151g) water
2 large eggs
1/3 cup (57g) semisweet, bittersweet chocolate wafers or chocolate chips
2 tablespoons (25g) granulated sugar
1 to 2 teaspoons coarse sparkling sugar, optional

Instructions

Step 1: Preheat your oven to 350°F. Lightly grease a 9-inch square pan.
Step 2: In a medium bowl, whisk together the flour, granulated sugar, black cocoa, unsweetened cocoa, salt, and baking soda.
Step 3: In a separate bowl, whisk the vanilla extract, vinegar, olive oil, water, and eggs until combined. Pour the wet ingredients into the dry ingredients and stir until thoroughly combined. Pour the batter into the prepared pan.
Step 4: Bake for 24 to 28 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Step 5: While the cake bakes, pulse the chocolate wafers in a food processor until finely ground. Stir in the granulated sugar until well combined. If you don’t have a food processor, finely chop the chocolate by hand before mixing with sugar.
Step 6: Immediately after the cake is done, sprinkle the chocolate-sugar mixture evenly over the hot cake. Add sparkling sugar on top if desired.
Step 7: Return the cake to the oven for about one minute, just until the topping starts to melt and settle in.
Step 8: Remove the cake from the oven and allow it to cool to the touch. Then place it in the refrigerator for 10 to 15 minutes to let the chocolate topping set.

Tips & Variations

Use a good quality extra-virgin olive oil for the best flavor and moistness.
Substitute the black cocoa with all unsweetened Dutch-process cocoa if unavailable, but black cocoa adds a richer, darker color.
If you prefer a more intense chocolate flavor, add a teaspoon of espresso powder to the dry ingredients.
For a nutty twist, sprinkle toasted almonds or hazelnuts on top before baking the topping.

Storage

Store the cake well covered at room temperature for several days. For longer storage, freeze it wrapped tightly. Reheat gently if desired, or serve at room temperature for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa instead of black cocoa?

Yes, you can substitute regular Dutch-process or natural unsweetened cocoa, but black cocoa provides a deeper color and richer flavor that complements the olive oil.

Is this cake vegan or dairy-free?

This recipe contains eggs and does not include dairy ingredients, making it dairy-free but not vegan. You can experiment with egg substitutes, but texture and flavor may differ.

Chocolate Olive Oil Cake Recipe

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★★★★★

5 from 91 reviews

This rich and moist Chocolate Olive Oil Cake combines the depth of cocoa with the fruity richness of extra-virgin olive oil for a unique twist on classic chocolate cake. Topped with a finely ground chocolate and sugar mixture that slightly melts into the warm cake, this dessert offers a luscious texture and sophisticated flavor perfect for any chocolate lover.

Author: Lila
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
Yield: 9 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake Ingredients

1 3/4 cups (210g) King Arthur Unbleached Cake Flour
1 cup (198g) granulated sugar
2 tablespoons (11g) black cocoa, sifted if lumpy
2 tablespoons (11g) unsweetened cocoa, Dutch-process or natural, sifted if lumpy
1/2 teaspoon table salt
3/4 teaspoon baking soda
1 teaspoon King Arthur Pure Vanilla Extract
1 tablespoon (14g) cider vinegar or white vinegar
3/4 cup (150g) extra-virgin olive oil
2/3 cup (151g) water
2 large eggs

Topping Ingredients

1/3 cup (57g) semisweet chocolate wafers, bittersweet chocolate wafers, or chocolate chips
2 tablespoons (25g) granulated sugar
1 to 2 teaspoons coarse sparkling sugar, optional

Instructions

Preheat and grease: Preheat your oven to 350°F (177°C). Lightly grease a 9-inch square baking pan to prevent sticking.
Mix dry ingredients: In a medium-sized bowl, whisk together the cake flour, granulated sugar, black cocoa powder, unsweetened cocoa powder, salt, and baking soda until well combined.
Combine wet ingredients: In a separate bowl, whisk the vanilla extract, vinegar, extra-virgin olive oil, water, and eggs until thoroughly mixed.
Make the batter: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined, ensuring a smooth batter without overmixing. Pour the batter evenly into the prepared baking pan.
Bake the cake: Place the pan in the preheated oven and bake for 24 to 28 minutes. Test doneness by inserting a toothpick or paring knife in the center; it should come out clean or with a few moist crumbs attached.
Prepare topping: While the cake bakes, pulse the chocolate wafers or chips in a food processor until finely ground. Mix in the granulated sugar until combined. If you don’t have a food processor, finely chop the chocolate by hand before stirring in the sugar.
Add topping and melt: Once the cake finishes baking, immediately sprinkle the chocolate sugar mixture evenly over the hot cake. Optionally, sprinkle coarse sparkling sugar on top. Return the cake to the oven for about 1 minute to allow the topping to settle and melt slightly.
Cool and set: Remove the cake from the oven and let it cool until just warm to the touch. Then place the cake in the refrigerator for 10 to 15 minutes to allow the chocolate topping to fully set.
Storage: Store the cake covered at room temperature for several days or freeze for longer storage.

Notes

If black cocoa powder is not available, increase unsweetened cocoa and adjust sugar slightly but note it will change the flavor and color intensity.
Use high-quality extra-virgin olive oil for the best flavor impact in the cake.
The vinegar helps the cake rise and enhances the chocolate flavor by reacting with the baking soda.
The cake is best served at room temperature or slightly chilled for the chocolate topping texture.
Store the cake well-covered to maintain freshness and prevent drying out.

Keywords: Chocolate Olive Oil Cake, moist chocolate cake, olive oil dessert, chocolate cake with olive oil, easy chocolate cake